This is the last of the three crostini toppings I did for the recent Kavana Men Cook event, and it is admittedly similar to the other white bean dip I posted awhile back with grilled onions. This version is pared down further, focusing simply on clear flavors from the Meyer lemon and basil. Garlic and/or chili flakes would be appropriate additions, and you could use fresh parsley, tarragon, or oregano instead of the basil.

Crostini with White Beans and BasilServes 6 as an appetizerVegetarian and vegan

1 baguette

1/4 c. peppery olive oil

one 15. oz cans cannelini, drained and rinsed (or cook your own)

juice of 1 Meyer lemon

1/3 c. basil, chiffonade

1 t. sea salt

1/2 t. fresh ground black pepper

Preheat oven to 400 F.

Lightly mash the beans and mix in 2 T. of the olive oil, the lemon juice, basil, salt, and pepper. Adjust seasoning as needed.

Slice the baguette thinly, arrange in a single layer on a baking sheet. and brush with the remaining olive oil.

2 Responses to “Recipe: Crostini with White Beans and Basil”

Ironic, I just got done making a few different bean dips for dinner tonight then came to check out your blog. My husband is off on a business trip in the morning and bean dips are about his all time favorite food, so I thought I would send him off happy 🙂

Peppery olive oil! I do wish my local grocery had an “olive oil bar” to taste and compare. I’ll have to ask about a peppery olive oil.

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